Spicy salt / Pickled dulce




Þóra Valsdóttir, Irek Klonowski, Eyjólfur Friðgeirsson

Supported by:

AVS Fisheries Research Fund


Þóra Valsdóttir

Project Manager

Spicy salt / Pickled dulce

Íslensk hollusta ehf got Matís to collaborate with them to complete product development on spicy silver. Tests were performed on marinating in several common materials, ie. oil, soy sauce, vinegar, whey and brine. Marinating similar to that used by Íslensk hollusta ehf turned out to be the best, but tests showed that the processing process could be significantly improved to the best product in terms of appearance, taste and shelf life. Spicy salts are now an interesting product with a beautiful look and delicious taste. It will be interesting to see how the market responds to this innovation.

The project focused on finalizing product development of pickled dulse developed by Íslensk hollusta ehf. Tests were executed with various curing media; oil, soy, vinegar, whey and salt brine. The curing media selected was similar to the one already developed by Íslensk hollusta. However, improvements in the processing were obtained, especially with regard to optimization of appearance, flavor and storage time or shelf life. Pickled dulse is now an interesting product with attractive appearance and taste. It will be interesting to see how the market will respond to this new product.

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